When flavorful mushrooms are in season, it's a great time to whip some mushroom risotto. Mushroom risotto is a perfect comfort food for crisp fall days. I tend to mix it up in terms of what mushrooms end up in this risotto depending on what is fresh and available. I like to use a mix of strong and mild flavored mushrooms. If you like a more mellow dish, you can add a little spinach and ham in your risotto (as described below). Leave our the ham for a perfectly delicious vegetarian dish. Happy eating! Enjoy!
Heat in a large frying pan over medium heat:
2-3 Tbsp olive oil
Add and cook until mushrooms are nicely softened:
1 small onion or 1 large shallot, diced
1 - 1 1/2 cups mushrooms, sliced (mix of baby portabella & button is nice for a mild dish, but use your favorites)
1 tsp garlic, minced (optional)
Push vegetables to the side, then add and let saute 1-2 minutes:
1 cup arborio risotto
Add 3 cups water plus 4-5 tsp Asian Mushroom Seasoning (OR 3 cups GF chicken broth OR 3 cups water + 3 tsp GF chicken bouillon paste) 1 cup at a time over about 15-20 minutes. Stir regularly and let most of each cup of liquid absorb before adding the next. You may need to lower the heat to medium-low, so it cooks nice and slowly.
Along with first cup of water/broth add:
1/4 - 1/2 tsp tumeric
salt & pepper
You can make the risotto creamier or more dry depending on how much liquid you let absorb/cook off during this time.
For a more mellow mushroom risotto - along with the last cup of water add:
3/4 cup finely diced fresh baby spinach (optional)
3 slices ham, finely diced (optional)
When you're almost done cooking, add:
salt and pepper, to taste
Remove from heat and stir in:
1/8 - 1/4 cup fresh grated parmesan cheese (optional, but adds a great flavor and I almost always add a bit of parmesan to my risotto)
A tasty meal everyone will enjoy!
Mushroom Risotto - gluten free
Serves 4-6Heat in a large frying pan over medium heat:
2-3 Tbsp olive oil
Add and cook until mushrooms are nicely softened:
1 small onion or 1 large shallot, diced
1 - 1 1/2 cups mushrooms, sliced (mix of baby portabella & button is nice for a mild dish, but use your favorites)
1 tsp garlic, minced (optional)
Push vegetables to the side, then add and let saute 1-2 minutes:
1 cup arborio risotto
Sauteed mushrooms have been pushed to the edge to cook the risotto for a couple minutes before adding broth.
Add 3 cups water plus 4-5 tsp Asian Mushroom Seasoning (OR 3 cups GF chicken broth OR 3 cups water + 3 tsp GF chicken bouillon paste) 1 cup at a time over about 15-20 minutes. Stir regularly and let most of each cup of liquid absorb before adding the next. You may need to lower the heat to medium-low, so it cooks nice and slowly.
Along with first cup of water/broth add:
1/4 - 1/2 tsp tumeric
salt & pepper
The risotto rice will slowly absorb the liquid over the 15-20 minutes. In order to have a less mushy rice, adding the liquid little by little over time works best, I find.
You can make the risotto creamier or more dry depending on how much liquid you let absorb/cook off during this time.
For a more mellow mushroom risotto - along with the last cup of water add:
3/4 cup finely diced fresh baby spinach (optional)
3 slices ham, finely diced (optional)
When you're almost done cooking, add:
salt and pepper, to taste
Remove from heat and stir in:
1/8 - 1/4 cup fresh grated parmesan cheese (optional, but adds a great flavor and I almost always add a bit of parmesan to my risotto)
Mushroom risotto with a little ham and spinach added. Mmm.. delicious!
No comments:
Post a Comment